| Violation
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Observation
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots in dry stock. **Corrected On-Site** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. On cook. **Warning**
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14-38-4
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Basic - Food storage container/container lid cracked or broken. Won ton crispies. **Warning**
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08B-38-4
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Basic - Food stored on floor. Oil cook's line **Warning**
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14-69-4
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Basic - Ice buildup in reach-in freezer. Operator will thaw tonight. **Warning**
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14-70-4
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Basic - Ice buildup in walk-in freezer. On floor **Warning**
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoops in flour, sugar, corn starch. **Corrected On-Site** **Warning**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream dipper well. **Warning**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw chicken and won ton dumpling mix. **Warning**
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. **Warning**
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21-13-4
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Basic - Soiled wet wiping cloth placed in use with fresh solution. **Warning**
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14-33-4
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Basic - Storage shelves with rust that has pitted the surface. **Warning**
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23-10-4
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Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. **Warning**
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
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16-05-4
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Basic - Wash/Rinse/Sanitizing solution not maintained clean. **Warning**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Flour, sugar, cornstarch, msg. **Warning**
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22-42-4
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High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 00 ppm chlorine **Warning**
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22-48-4
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High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Non food safe bleach with fragrance. **Warning**
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14-15-4
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High Priority - Nonfood-grade containers used for food storage _ direct contact with food. In dry stock, walk in cooler, and general kitchen. **Warning**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 88 degrees Farenheit, cornstarch and water 84 degrees Farenheit, sprouts 84 degrees Farenheit, cooked pork 65 degrees Farenheit, raw chicken 56-61 degrees Farenheit, raw beef 59 degrees Farenheit, raw shrimp 59 degrees Farenheit, sauce 60 degrees Farenheit. Placed in walk in cooler. cut cabbage 83 degrees Farenheit Rice 125 degrees Farenheit, cut melon 67 degrees Farenheit, tomato cucumber salad 62 degrees Farenheit **Warning**
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. 50+ droppings ranging from soft to semi soft to semi hard to hard found under and behind the white chest freezer across from the cook line in the kitchen. 50+ droppings ranging from soft to semi soft to hard under soda bottle storage adjacent to cook line in kitchen. **Warning**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 20# raw chicken 56-61 degrees Farenheit, cooked pork 1# 65 degrees Farenheit, raw beef 59 degrees Farenheit 3#, raw shrimp 59 degrees Farenheit 3#, cooked shrimp 51 degrees Farenheit 1#. **Warning**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Warning**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line. **Corrected On-Site** **Warning**
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53B-01-5
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Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris. **Warning**
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22-18-4
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Intermediate - Soil residue in food storage containers. Won ton crispies **Warning**
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